Cherry jam (Marmellata di ciliege) from Twelve: A Tuscan Cookbook by Tessa Kiros

  • sugar
  • cherries

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Notes about this recipe

  • Ganga108 on November 01, 2021

    Simply the best cherry jam. It is lovely to make cherry jam in December. Pitting the cherries is the pits tho! And the kitchen looks like a murder scene! Simmered the cumquat seeds left over from making cumquat chutney to extract the pectin. Added the juice of a lime. For flavours - as I always play with jam - I added bay leaf, pippali and cinnamon stick. Simmered 20 mins then added the sugar (a little less than in the recipe), then boiled 30 mins before placing in jars. It was quite delicious, a deep bleeding red, set beautifully, just oozy enough. A chunky jam, beautiful.

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